Light Scattering Technology for Food Property, Quality and Safety Assessment: 1st Edition (Hardback) book cover

Light Scattering Technology for Food Property, Quality and Safety Assessment

1st Edition

Edited by Renfu Lu

CRC Press

483 pages | 17 Color Illus. | 186 B/W Illus.

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Hardback: 9781482263343
pub: 2016-05-25
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Description

Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food. The first four chapters cover basic concepts, principles, theories, and modeling of light transfer in food and biological materials. Chapters 5 and 6 describe parameter estimation methods and basic techniques for determining optical absorption and scattering properties of food products.

Chapter 7 discusses the spatially-resolved measurement technique for determining the optical properties of food and biological materials, whereas Chapter 8 focuses on the time-resolved spectroscopic technique for measuring optical properties and quality or maturity of horticultural products. Chapter 9 examines practical light scattering techniques for nondestructive quality assessment of fruits and vegetables. Chapter 10 presents the theory of light transfer in meat muscle and the measurement of optical properties for determining the postmortem condition and textural properties of muscle foods and meat analogs.

Chapter 11 covers the applications of spatially-resolved light scattering techniques for assessing quality and safety of animal products. Chapter 12 looks into light scattering for milk and dairy processing. Chapter 13 examines the applications of dynamic light scattering for measuring the microstructure and rheological properties of food. Chapter 14 shows the applications of a biospeckle technique for assessing the quality and condition of fruits and vegetables. Chapter 15 provides a detailed description of Raman scattering spectroscopic and imaging techniques in food quality and safety assessment. Chapter 16, the final chapter, focuses on applications of light scattering techniques for the detection of food-borne pathogens.

Table of Contents

Introduction to Light and Optical Theories

Renfu Lu

Overview of Light Interaction with Food and Biological Materials

Renfu Lu

Theory of Light Transfer in Food and Biological Materials

Renfu Lu

Monte Carlo Modeling of Light Transfer in Food

Rodrigo Watté, Ben Aernouts, and Wouter Saeys

Parameter Estimation Methods for Determining Optical Properties of Foods

Kirk David Dolan and Haiyan Cen

Basic Techniques for Measuring Optical Absorption and Scattering Properties of Food

Changying Li and Weilin Wang

Spatially-Resolved Spectroscopic Technique for Measuring Optical Properties of Food

Haiyan Cen, Renfu Lu, Nghia Nguyen-Do-Trong, and Wouter Saeys

Time-Resolved Technique for Measuring Optical Properties and Quality of Food

Anna Rizzolo and Maristella Vanoli

Spectral Scattering for Assessing the Quality of Fruits and Vegetables

Yibin Ying, Lijuan Xie, and Xiaping Fu

Light Propagation in Meat and Meat Analog: Theory and Applications

Gang Yao

Spectral Scattering for Assessing Quality and Safety of Meat

Yankun Peng

Light Scattering Applications in Milk and Dairy Processing

Czarena Crofcheck

Dynamic Light Scattering for Measuring Microstructure and Rheological Properties of Food

Fernando Mendoza and Renfu Lu

Biospeckle Technique for Assessing Quality of Fruits and Vegetables

Artur Zdunek, Piotr Mariusz Pieczywek, and Andrzej Kurenda

Raman Scattering for Food Quality and Safety Assessment

Jianwei Qin, Kuanglin Chao, and Moon S. Kim

Light Scattering-Based Detection of Food Pathogens

Pei-Shih Liang, Tu San Park, and Jeong-Yeol Yoon

About the Editor

Renfu Lu is a supervisory research agricultural engineer and research leader of the Sugarbeet and Bean Research Unit within the USDA/ARS in East Lansing, Michigan. He also holds an adjunct professor appointment with the Department of Biosystems and Agricultural Engineering at Michigan State University. Dr. Lu earned his PhD and MS degrees in agricultural engineering from Pennsylvania State University and Cornell University, respectively, and his BS degree in engineering from Zhejiang Agricultural University (now Zhejiang University) in China. His research has been documented in more than 220 publications, including 95 refereed journal articles, and 16 book chapters.

About the Series

Contemporary Food Engineering

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Subject Categories

BISAC Subject Codes/Headings:
SCI078000
SCIENCE / Spectroscopy & Spectrum Analysis
TEC012000
TECHNOLOGY & ENGINEERING / Food Science